Paleo Thai Bok Choy Salad (Whole30, Easy)
Paleo Thai bok choy salad with zesty Whole30 Thai salad dressing. It’s sweet-tart-savory and a little heat from the chili will bring new flavor to any salad!
Servings 4 people
Calories 253kcal
Ingredients
Paleo Whole30 Thai salad dressing:
- 3 cloves small garlic , finely chopped
- 1 whole fresno or serrano chili pepper , seeds removed and finely chopped (alt. ¼ tsp Thai bird's eye chili pepper powder)
- 4 tbsp coconut aminos
- 1 to 1.5 tbsp fish sauce
- Half one whole lime juice
- 2-3 tbsp apple or pineapple juice
- 2 tsp red pepper hot sauce
- ¼ tsp grated ginger (alt. Thai ginger galangal)
Crispy Fried Shallots:
- 3 tbsp avocado oil
- 2 whole large shallots , thinly sliced to strips
- 1 tsp coarse salt
Other:
- 6 cups baby bok choy , chopped
- 2 cups shredded purple cabbage
- 1 tbsp Hemp seeds
- Unsalted cashew nuts , chopped, small handful
- 3-4 tbsp caesar or ranch dressing , Whole30-compliant preferred
Instructions
- In a small saucepan, combine ingredients from garlic to ginger, slightly warm up the dressing over medium-low heat for about 2-3 minutes. Stir-often and set aside to cool.
- In a well-heated saute skillet, add 3 tbsp avocado oil. When hot, lower the heat to medium. Pan-fry the shallots with salt for about 5 minutes or until golden brown. Stir-often so they won’t get burnt. Set the shallots and oil aside ready to use.
- In a large salad mixing bowl, combine bok choy and cabbage and add 1 tbsp Paleo Whole30 Thai salad dressing a time until your desired salty level. Toss well. Garnish with fried shallots, hemp seeds, cashews, and drizzle with Caesar dressing. Serve in room temperature or slightly chilled.
Notes
This is a recipe inspired by Night+Market Song in Los Angeles.
Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 10g | Protein: 5g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 625mg | Potassium: 150mg | Fiber: 2g | Sugar: 4g | Vitamin A: 8060IU | Vitamin C: 102.6mg | Calcium: 221mg | Iron: 2.6mg